Bibimbap is not only fun to say, but fun to make. This Korean staple is aptly named for bibim “to mix” and bap “rice.” Traditionally served in a bowl, it makes for a great way to pile on the vegetables customized to each diner’s choosing. It’s also a FODMAP friendly meal, depending on which vegetables you add.
When I first moved to Korea, I learned how to make this dish in Jeonju, famous for its royal Joseon dynasty style bibimbap. Although carrots, gosari (bracken), zucchini and mushrooms are among the most customarily featured vegetables in bibimbap, any available or seasonal vegetables are sautéed and mixed in. This makes it perfect to use up the odds and ends of vegetables you may have in your kitchen. This recipes features what ingredients I had on hand and wanted to use for bibimbap, so feel free to get creative when you make your bibimbap. Vegetarian? Leave out the beef. Vegan? Swap out the egg and beef for tofu or tempeh.
Ingredients for 1 bowl
- 1 small chili or bell pepper, sliced
- 1 cup greens, shredded
- 2 ounces lean beef, thinly sliced
- 1 egg
- steamed rice of your choosing
- canola oil, as needed
- soy sauce or tamari, to taste
- sesame oil, to taste
- gochujang or other hot chili paste, to taste
- Heat a sauté pan over medium high heat until hot.
- Add in the canola oil, then sauté each ingredient (pepper, greens, beef and egg) until desired doneness.
- Add in the hot, steamed rice to a serving bowl.
- Top the rice with the vegetables, beef and egg.
- Season bibimbap with soy sauce, sesame oil and gochujang to your taste preference before mixing and eating.
Note: The vegetables are normally cooked separately so as to retain their own color and flavor. It also makes it easier for each person to choose which vegetables they want to add to their bowl. However, if you’re like me, sometimes you’re in a hurry and it will be perfectly A-OK to sauté them together before serving.
What vegetables do you like to add to your bibimbap bowl? Let me know in the comments below and don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.